Celebrating the art of: cooking

“Cooking is a craft, I like to think, and a good cook is a craftsman—not an artist.”

It’s okay that Anthony Bourdain himself (in his first book “Kitchen Confidential”) scrutinized cooking being referred to as art—I’m going to file it there anyway. What I will take to heart, however, is his distaste for truffle oil (I will never touch that sh*t again).

I wasn’t alway passionate about cooking. As a kid I’d whine that I “don’t know howwww” to make a salad—a SALAD—because I loathed preparing food for myself so immensely. As a young adult I enjoyed cooking very basic dishes, but nothing more complex than a bowl of pasta or a turkey wrap. But then I lived alone for the first time and cooking became a way to fill the void of loneliness; it became something I planned my life around. I now cook regularly (admittedly with about 90% of everything I make coming straight out of Chrissy Teigen’s “Cravings”) and on any given day I’ll have enough leftovers in my refrigerator for a potluck.

In this video I made Kuching Style Laksa from Anthony Bourdain’s “Appetites” and Pepper’s Thai Beef Salad from Chrissy Teigen’s “Cravings.” I’d made the beef salad before, but it was my first time making laksa. It was such a success—it was delicious, not too spicy (I live for spice, but my tolerance for it is disappointingly low), and surprisingly not difficult to make at all. If you decide to embark on the laksa-making journey, you’ll notice that I did not make the stock correctly—I did not have four pounds of chicken bones lying around (sue me) so I bought a container of chicken stock and called it a day. One day I’ll make Anthony’s Dark Universal Stock for real and it will be magical.

This isn’t a tutorial—this is 24-ish uncomfortable minutes (sorry) of me stumbling around the kitchen inarticulately talking about karaoke and my hopes for this website.

Some footnotes:

  • Right after filming this, Chrissy admitted to the world that Teigen is not pronounced “tee-gen” as we all thought, but “tie-gen.” Nice! Chrissy has also since released her second cookbook, “Cravings: Hungry for More.”
  • The Thai chili powder I was so excited to use was too hot to eat. Like, I struggled with maybe three bites before my eyes welled with tears and I stopped breathing properly. I rinsed off all of the meat (because steaks are not cheap) and completely remade the rest of the salad using only a light dusting of the chili powder. It was much better, and still pretty hot.
  • After the eight or so hours I spent editing this footage, I can safely say I am sick to death of myself.
  • When I was editing this I thought, “f*ck, you should maybe smile more??” and then immediately punched myself in the face for thinking something so goddamn patriarchal and sexist.
  • I edited out a long rant about my crush.

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